2 chicken breast halves (with skin and bones; about 20 ounces)
2 teaspoons poultry seasoning
1 tablespoon butter, cut into small pieces
Salt and pepper
2 tablespoon all purpose flour
2/3 cup canned low-salt chicken broth
Preheat oven to 475°F. Using fingers, loosen skin on chicken breast.
Rub half of poultry seasoning under skin of each breast.
Sprinkle chicken with salt and pepper. Place skin side up in a deep metal pan or dutch oven.
Dot chicken with butter.
Roast until cooked through, about 25 minutes. Transfer chicken to plate.
Place pan with juices over burner on medium heat.
Add flour; stir until golden, about 30 seconds.
Whisk in broth.
Bring to boil, whisking until mixture thickens, about 2 minutes.
Season with salt and pepper.